Preheat oven to 200°C. Line a large baking tray with baking paper. Place yoghurt on a plate. Combine almond meal, flour, ground coriander, garlic powder, thyme, pepper, salt and paprika in a shallow bowl. Coat chicken in yoghurt then in almond mixture.

Step 2

Place chicken on tray. Lightly spray both sides with oil. Bake for 20 minutes. Turn chicken and bake for a further 15 minutes or until golden and cooked through.

Step 3

Meanwhile, cook corn and beans in a saucepan of boiling water for 1 minute. Drain. Place in a bowl. Cool for 10 minutes.

Step 4

Add capsicum, onions and coriander to corn. Whisk 1/3 cup lime juice, oil, cumin and pepper in a bowl until well combined. Pour over salad. Toss to combine. Place salad on plates. Top with chicken. Serve.